Getting Curried Away

  We needed some soul for dinner last night.

  But also something that wouldn't make us feel dead inside. So we decided to make a spicy red curry, with sea bass, because YOLO.

  We love a good curry in the Broke Kitchen. They're super easy to make (in one pot, no less). They're gluten free + dairy free comfort food, perfect for the dead of winter (and an oncoming nor'easter). 

  This dish takes about 30 minutes to make, from start to finish, which is also pretty great. Here's how we did it.

Ingredients:

-coconut milk (1 can)

-1 tbsp red curry paste

-1 yellow onion, diced

-3 celery stalks, diced

-1 sweet potato, skin removed, diced

-1-2 bell peppers, diced

-3 cloves garlic, diced

-1 tsp ginger, finely grated

-thai chilis, sliced thinly (garnish)

-1 lb. fresh sea bass or cod

-paprika

-lime juice

-s&p to taste

Method:

1. In a medium stock pot, saute onions, celery and pepper over medium high heat/until soft. 

2. Add the sweet potatoes, garlic and ginger, and season with salt & pepper. Add red curry paste and stir.

3. Once sweet potatoes have brightened, add coconut milk and bring to a low boil. Once boiling, reduce to simmer. 

4. Portion fish into 3" fat pieces. Season lightly with salt and paprika. Submerge fish in curry sauce and cover, cooking for approximately 15 minutes, or until fish is tender and flaky.

5. Season to taste. Garnish with lime juice and thai chilis. Serve over steamed jasmine rice.